- 2 tsp Olive oil
- 1 Onionmedium, chopped
- 1 stalk Celerylarge, chopped
- 1 Carrotslarge, peeled & chopped
- 4 cloves Garlicminced
- 8 oz Cremini mushroomssliced
- 8 oz Shiitake mushroomsstems removed, sliced
- 1 tsp Dried thyme
- ½ tsp Black pepperground
- 3 cups Vegetable brothhigh-quality
- ½ tsp Kosher Salt
- â…” cup Coconut milklite
Vegan Instant Pot Mushroom Soup
I love this Vegan Instant Pot Mushroom Soup. I make it in my Instant Pot and the end result is a really creamy, delicious soup. I like this soup with a bit of texture rather than completely smooth, so I blend it until almost smooth but not completely.Â
I start this soup by sauteing onion, celery, and carrots in olive oil. Add garlic, mushrooms, thyme and pepper. Cook until the mushrooms are starting to release their liquid, 2 to 3 minutes before stirring in broth and seasoning with salt. Cook in the Instant Pot. Transfer half of the soup to the blender, add the coconut milk, hold on the top and blend until almost smooth. Transfer the pureed soup to a pot or bowl and repeat with the second half of the soup.Â
To make Vegan Instant Pot Mushroom Soup, you will need the following ingredients:
Steps to make Vegan Instant Pot Mushroom Soup
1 | Cook vegetables | 3 |
2 | Add garlic and mushrooms | 2 |
3 | Add broth and salt | 1 |
4 | Cook soup | 20 |
5 | Release steam | 2 |
6 | Puree soup | 2 |
7 | Serve | |
Recipe Reviews
Delicious creamy soup! Thanks!
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